Feta, lentil & coriander salad

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olive magazine

2 ratings

Recipe by olive magazine

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1. Simmer the lentils for 20 minutes until tender.
2. Drain and dress with 3 tbsp olive oil, the lemon juice and garlic while still warm.
3. Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.

Per serving

405 kcalories, protein 18.2g, carbohydrate 45.7g, fat 18.1 g, saturated fat 14g, fibre 4.4g, salt 1.87 g

Latest comments and suggestions

• Liza

  14 March 2008

  Liza rated and commented on this recipe

  

  We thought this was extremely easy and delicious - tangy and lovely with the feta. A great way to eat lentils and even my husband liked it!

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• knickers

  02 September 2008

  knickers commented on this recipe

  this was deliscious , fresh and very summery , great with the bbq

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• knickers

  02 September 2008

  knickers rated and commented on this recipe

  

  forgot to rate

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• CarrieB

  13 September 2008

  CarrieB commented on this recipe

  I enjoyed this salad and substituted the tomato for baby beetroots.

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Ingredients

• 200g feta cheese , broken into chunks
• 250g black beluga lentils (or Puy lentils)
• 200g cherry tomatoes , halved
• 1 red onion , halved and sliced
• 1 garlic clove , crushed
• 1 lemon , juiced
• a large handful of coriander , leaves only

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 200g feta cheese , broken into chunks
• 250g black beluga lentils (or Puy lentils)
• 200g cherry tomatoes , halved
• 1 red onion , halved and sliced
• 1 garlic clove , crushed
• 1 lemon , juiced
• a large handful of coriander , leaves only

Per serving

405 kcalories, protein 18.2g, carbohydrate 45.7g, fat 18.1 g, saturated fat 14g, fibre 4.4g, salt 1.87 g

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